On Tuesday, Protein Industries Canada announced a $6.3 million partnership that will research and develop new applications for pulse flours.

Avena Foods, Big Mountain Foods, Daiya Foods, Bakenology and The Village Bakery have joined forces to test and develop new applications for Avena Foods' proprietary tempered pulse flours.

The consortium partners will work to better understand and take advantage of the potential for these pulse-based ingredients by determining their nutritional and functional attributes, outlining which pulse varieties serve as best inputs for processing, and providing clarity to the overall industry on how to optimize processing methods and formulate end products.

“This collaboration will benefit the entire Canadian plant protein supply chain, from improving efficiency for farmers and processors to getting high-quality plant-based food made from a new Canadian creation to consumers,” said Minister of Agriculture and Agri-Food Marie-Claude Bibeau. “By supporting innovative projects such as this, our government is ensuring our vibrant agriculture sector stays on the cutting edge.”

Big Mountain Foods and Daiya Foods, both based out of Vancouver, B.C., will utilize the flours in the development of new products for the growing vegan and flexitarian markets, both in North America and overseas. Bakenology and The Village Bakery, based in the United Kingdom, will utilize the Canadian plant-protein ingredients in food products that will be shipped across Europe.

Making investments that generate returns for the entire value chain is part of Protein Industries Canada’s mandate.

“Creating new product applications for Canadian plant proteins drives demand and generates value to our entire industry, from farms to grocery shelves,” said CEO of Protein Industries Canada Bill Greuel. “This project brings together a diverse set of companies, including two international partners, that will utilize these ingredients in products for overseas markets. This aligns with our mission to support Canada’s transition from a commodity supplier to a leading supplier of plant-based ingredients.”

Avena Foods’ (based in Saskatchewan and Manitoba) tempered pulse products undergo a thermal-treatment process that improves flavour and functionality. Their flours will be used in the development of a pulse-based egg replacement, and have the potential to be applied in a wide range of food products such as bakery, extruded snacks, confectionery, noodles and pasta, plant-based meat analogues, soups, sauces and dressings, baby food and specialty applications such as flavourings.

“We are thrilled to be launching this project with customers, farmers, employees, service providers, technical experts and Protein Industries Canada,” said Avena Foods CEO Gord Flaten. “Support from PIC is critical in transitioning Avena’s tempered flours from promising food ingredients to an innovative suite of clean label, nutritious and functional ingredients for food manufacturers. This project will open up a new, important market for farmers and provide significant benefits to consumers.”

This is the 14th project announced by Protein Industries Canada. Together with the industry, Protein Industries Canada has committed more than $272 million to the Canadian plant-protein sector.